Vegan Pavlova with Coconut and Lime Cream
Ingredients
80 grams aquafaba
0.25 tsp. cream of tartar
0.125 tsp. xantham gum
1 tsp. vanilla extract
150 grams caster sugar
400 grams coconut cream, chilled
2 icing sugar
1 lime, zest of
berry coulis, as needed
raspberries, as needed
Instructions
STEP 1/7
Preheat an oven to 120ºC.
Grease the baking tray and line with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk Tool to the machine.
STEP 2/7
Add Ingredients 1 (aquafaba) to a clean medium saucepan.
Simmer over a medium-low heat until reduced in volume by about 80 g.
Let cool.
STEP 3/7
Attach the Cooking Chef bowl to the machine.
Transfer content of the saucepan to the Cooking Chef bowl.
Add Ingredients 2 (cream of tartar, xantham gum, vanilla) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 2 minutes until light and fluffy.
STEP 4/7
Gradually add Ingredients 3 (caster sugar) to the bowl.
Whisk on speed 6 for 3 minutes until stiff.
Transfer mixture onto the baking tray.
Spread mixture out into 2 circles, one smaller than the other, about 2.5 cm (1") thick with a slightly thicker outer edge.
Bake for 2 hours at 120ºC.
Let cool.
STEP 5/7
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add the first 2 items of Ingredients 4 (coconut cream, icing sugar) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 4 minutes until light and fluffy.
Fold through the remaining item of Ingredients 4 (lime zest) into the Cooking Chef bowl.
STEP 6/7
Place the larger meringue circle onto a clean serving plate.
Top with 2/3 of the lime and coconut cream.
Add 2/3 of Ingredients 5 (fruit coulis) on top.
Place the smaller meringue circle on top.
Top with the remaining lime and coconut cream.
Add the remaining fruit coulis on top.
Serve.
STEP 7/7
Garnish with raspberries.
Vegan Pavlova with Coconut and Lime Cream
Ingredients
80 grams aquafaba
0.25 tsp. cream of tartar
0.125 tsp. xantham gum
1 tsp. vanilla extract
150 grams caster sugar
400 grams coconut cream, chilled
2 icing sugar
1 lime, zest of
berry coulis, as needed
raspberries, as needed
Instructions
STEP 1/7
Preheat an oven to 120ºC.
Grease the baking tray and line with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk Tool to the machine.
STEP 2/7
Add Ingredients 1 (aquafaba) to a clean medium saucepan.
Simmer over a medium-low heat until reduced in volume by about 80 g.
Let cool.
STEP 3/7
Attach the Cooking Chef bowl to the machine.
Transfer content of the saucepan to the Cooking Chef bowl.
Add Ingredients 2 (cream of tartar, xantham gum, vanilla) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 2 minutes until light and fluffy.
STEP 4/7
Gradually add Ingredients 3 (caster sugar) to the bowl.
Whisk on speed 6 for 3 minutes until stiff.
Transfer mixture onto the baking tray.
Spread mixture out into 2 circles, one smaller than the other, about 2.5 cm (1") thick with a slightly thicker outer edge.
Bake for 2 hours at 120ºC.
Let cool.
STEP 5/7
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add the first 2 items of Ingredients 4 (coconut cream, icing sugar) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 4 minutes until light and fluffy.
Fold through the remaining item of Ingredients 4 (lime zest) into the Cooking Chef bowl.
STEP 6/7
Place the larger meringue circle onto a clean serving plate.
Top with 2/3 of the lime and coconut cream.
Add 2/3 of Ingredients 5 (fruit coulis) on top.
Place the smaller meringue circle on top.
Top with the remaining lime and coconut cream.
Add the remaining fruit coulis on top.
Serve.
STEP 7/7
Garnish with raspberries.